Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a bowl, combine eggs, lemon Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice, dijon mustard, anchovies and capers. Blend with an a stick or wand blender that is submerged in whatever is being blended to do the job. Much easier and cleaner for lots of jobs than a stand blender in my opinion.immersion blender until combined. Add the drained tuna and blend until just incorporated, roughly 30 seconds.

Using a whisk, slowly pour the oil into this blended mixture while whisking vigorously until all of the oil is combined. Adjust seasoning with salt, pepper and potentially more lemon.

In a small pan over medium heat, dry toast the sesame seeds until lightly golden brown and set aside.

Using a chef’s knife or serrated knife, cut the tomatoes into wedges, either 6 or 8 depending on the size of the tomato.

Remove the basil leaves from the stems.

On a serving platter or plate, spread a generous layer of the tonnato sauce. Arrange tomato wedges on top of the sauce, preferably mixing colours and pieces around. Use a spoon to place small piles of calabrian chili all over, then top with basil leaves, sesame seeds, maldon salt and fresh cracked black pepper.